Email to Sally      

Recipe Categories: dands's HOME PAGEAPPETIZERS Bread BREAD CASSEROLES CHINESE CREPES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD MEATS MEXICAN PASTA POULTRY RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

FAVORITE REFRIED BEANS




Source of Recipe


Sunset Mexican Cookbook






List of Ingredients



• 1 lb (2 c.) dried pinto beans
  
• 5 c. water
  
• 1-2 medium onions, diced
  
• 1/2-1 c. bacon drippings, butter or lard (I use butter)
  
• salt to taste
  
• garlic powder to taste (my addition)
  
• 1, 4 oz can chopped green chiles (my addition - I have also used canned jalapeno chiles)
  






Instructions



1. Combine beans in large saucepan with water and onions. Bring to a boil, cover and remove from heat. Let sit, covered, for 2 hours.
   
2. Return beans to heat, and bring to boil. Simmer slowly until beans are very tender, about 3 hours. Check off and on to see if more water is needed.
   
3. Remove from heat. If it looks too soupy, remove some of the liquid, reserving in case some is needed to add back. Mash beans with a potato masher or portable electric mixer, adding bacon drippings, butter or lard. Mix well; continue cooking, stirring frequently, until bean mixture has thickened and fat is absorbed. Stir in canned chiles, salt and garlic powder to taste. Makes 6-8 servings.